RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1573
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| Recipe Name: |
Chocolate Crêpes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.35
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-inch skillet or crêpe pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Ounce(wt) chocolate, baking, unsweetened
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Directions:
Melt chocolate. Beat eggs until thick and light in color. Gradually add sugar and salt, beating well after each addition. Blend in chocolate and cinnamon. Combine water and light cream. Add alternately with flour to chocolate mixture, mixing well.
Refrigerate the batter for 1 hour.
Pour 2 tablespoons batter at a time into hot, well-buttered skillet. After it starts to brown, flip the crêpe to lightly brown the other side.
Spoon 1 tablespoon apricot jam into center of each crepe, fold and top with whipped cream and Chocolate Sauce. |
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| Nutrition per Serving: |
| Calories: |
284 |
Total Carbs: |
43.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.2 |
Fat: |
11.6 |
Protein: |
3.92 |
| Fiber: |
26.93 |
Sodium: |
317.33 |
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